I wanted to share a quick little recipe that I first made about 10 years ago. It has now turned into one of those recipes my husband will never let me forget. I often cannot get away with just opening a bottle of salad dressing because he loves this one so much! You see, he loves loves loves salad! When I make a big bowl of salad, I fix myself a little bowl, and he takes the whole salad bowl with him to sit down and eat it. He saves it for last like it is his dessert! It’s too funny! I only hope that my kids will take after him one of these days. I think our littlest one might be a salad eater. She kept getting bites from her daddy. Maybe she’ll rub off on the older two!
I am linking this recipe up with Mel from The Larson Lingo. She is hosting a Summer Salad Swap! Isn’t that fun? Check out her blog for some other awesome summer salad ideas.
Adapted from Rachael Ray 30 Minute Meals
3 cloves of garlic, chopped finely
2 tbsp olive oil
1 tbsp balsamic vinegar
Place chopped garlic in an oven-safe bowl. Add olive oil. Roast in 400 degree oven for about 7 minutes or until oil is beginning to bubble. Remember to set your timer so the garlic doesn’t burn. Remove from oven and let cool slightly. Add balsamic and whisk. Add to your favorite salad and toss.
-Use 1 shallot in the place of garlic. This one is my favorite!
-Use a combination of half a shallot and 1 to 2 cloves of garlic.